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Black-eyed Pea, Corn and Rice saladBlack-eyed Pea, Corn and Rice Salad

Prepared by: Amy Vance,
Nutrition Specialist,

University of Missouri Extension

February 19, 2017


Yield: 6 servings (1½ cups per serving)



  • 31 ounces no-salt added black eyed peas
  • 1 cup cooked brown rice
  • 1 15.25-ounce can no-salt-added or low-sodium whole kernel corn
  • 2 celery stalks, chopped
  • 1 bell pepper, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 2 tablespoons lemon juice
  • 1 tablespoon parsley
  • 1/8 teaspoon black pepper



  • Combine all ingredients in a large bowl.


Nutrition information per serving

Calories: 231

Total Fat: 4g

Sodium: 62mg

Carbohydrates: 41g

Fiber: 7g

Protein: 10g


Source: American Heart Association



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Monday, February 20, 2017